If you’re looking for the easiest one pan chicken dish that will have dinner on the table in mere minutes, then look no further because this is it! My Juicy One Pan Middle Eastern Chicken & Potatoes is a quick, easy, one pan meal that comes together with minimal mess. It’s made from tender chicken thighs marinated in creamy labneh (or greek yogurt) and perfectly cooked potatoes for a hearty and comforting meal that the whole family will enjoy!
On the days where I can’t be bothered to make a complicated dinner, I love opting for a good one pan meal. In fact, one pan meals are a staple in my household, these days. As someone who develops recipes for a living, my kitchen is constantly overflowing with a pile of dishes that need to be tended to, every day. Which means that the absolute last thing that I want to do after a day of recipe developing is, you guessed it: even more dishes! If someone were to ask me what my least favorite part of my job is, that would definitely be it.
Which is why one pan dishes are a staple for my family. In fact, I’d say that some days, they’re an absolute must. From my One Pan Marry Me Chicken Orzo to my Saucy Coconut Chicken, one pan meals are proof that a hearty, filling recipe doesn’t require tons of prep time or mess! And this Juicy One Pan Middle Eastern Chicken & Potatoes may just be my family’s favorite one pan recipe yet.
The tender chicken thighs are marinated in a combination of Middle Eastern yogurt (aka labneh), olive oil, and the perfect spice blend, for chicken thighs that practically fall off of the bone. The yogurt makes the chicken soft and moist, while the olive oil helps the skin crisp up perfectly. This recipe also works well with chicken breast, but I love the way that the thighs turn out.
And, of course, we can’t forget the potatoes. The bite-sized baby potatoes cook up perfectly with the chicken, so that everything is done at the same time. In my opinion, there is nothing worse than when the main and side dishes cook at different times. And, if you’re looking for some more side dishes that pair perfectly with this chicken and potatoes, I recommend whipping up other quick and easy recipes like my Crunchy Garlic Lemon Broccolini or my Spiced Roasted Carrots with Lemony Whipped Feta. Yum!
What You Need to Make This Juicy & Hearty Chicken
- 🍗 Chicken Thighs: Bone-in, skin-on chicken thighs are juicy, tender, and delicious. And, they’re the perfect cut of chicken for this recipe!
- Labneh or Greek Yogurt: While I personally like to use labneh in this recipe, which is a thick, creamy, Middle Eastern yogurt, you can also use traditional greek yogurt, if preferred. Both work just as well!
- 🫒 Olive Oil: Olive oil is full of healthy fats and is perfect for coating both the potatoes and the chicken. Don’t skip this!
- Seasonings: To season the chicken, you’ll need a combination of smoked paprika, cumin, dried thyme, cinnamon, and sea salt.
- 🥔 Baby Potatoes: Baby potatoes are small and tender, which means that they’ll cook perfectly with the chicken. Both red and/or golden baby potatoes work just as well.
- Sea Salt & Ground Black Pepper: A little salt and pepper add the perfect seasoning to the potatoes.
How to Make This Middle Eastern-Inspired Dinner
To make these chicken and potatoes, start by preheating your oven to 425 F. Next, spray a sheet pan or large baking dish well with oil spray. I recommend using avocado oil or olive oil for a healthier option!
Prepare the chicken by adding the chicken thighs to a large bowl alongside the labneh or greek yogurt, olive oil, and seasonings (smoked paprika, cumin, dried thyme, cinnamon, and sea salt). Transfer the chicken thighs to the sheet pan. Then, prepare the potatoes.
Wash and scrub the baby potatoes, then add them to a bowl alongside the olive oil, sea salt, and ground black pepper. Toss until fully combined. Wash and scrub the baby potatoes, then add them to a bowl alongside the olive oil, sea salt, and ground black pepper. Toss until fully combined.
Place the tray into the oven and allow the chicken and potatoes to bake for approximately 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F. Once the chicken is done, remove it from the oven.
Use a spoon to scoop the juices from the tray on top of the chicken and potatoes. Finally, serve and enjoy!
Frequently Asked Questions
I recommend using bone-in, skin-on chicken thighs.
Yes, you can! If you want to cook the recipe ahead of time and reheat it later, simply prepare the recipe as directed, then allow it to cool. Place foil over the sheet pan and transfer it to the fridge. Then, when you’re ready to enjoy, transfer it to the oven and reheat it for another 10 minutes, or until the chicken is warmed through.
If you’d prefer to prep the chicken and potatoes ahead of time and cook it later, simply season the chicken and potatoes as instructed. Transfer them to airtight containers or ziplock bags, and store them in the fridge. Then, when you’re ready to cook the chicken and potatoes, remove them from the fridge, transfer them to a baking sheet, and prepare the recipe as instructed.
Yes! I recommend serving this dish alongside my Ultimate Shaved Brussels Sprouts Salad or my Copycat Erewhon Kale White Bean Salad.
When stored in an airtight container in the fridge, this dish will stay good for about three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 1 Baking Sheet a large baking sheet is a staple in any kitchen!
Ingredients
For the Chicken:
- 6 Chicken Thighs, bone-in, skin-on
- ½ Cup Labneh or Greek Yogurt
- ¼ Cup Olive Oil
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Cumin
- 1 Tablespoon Dried Thyme
- 1 Teaspoon Cinnamon
- ½ Teaspoon Sea Salt
For the Potatoes:
- 2 Cups Baby Potatoes, halved
- 2 Tablespoons Olive Oil
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
- To make these chicken and potatoes, start by preheating your oven to 425 F.
- Next, spray a sheet pan or large baking dish well with oil spray. I recommend using avocado oil or olive oil for a healthier option!
- Prepare the chicken by adding the chicken thighs to a large bowl alongside the labneh or greek yogurt, olive oil, and seasonings (smoked paprika, cumin, dried thyme, cinnamon, and sea salt).
- Transfer the chicken thighs to the sheet pan. Then, prepare the potatoes.
- Wash and scrub the baby potatoes, then add them to a bowl alongside the olive oil, sea salt, and ground black pepper. Toss until fully combined.
- Transfer the potatoes to the baking sheet, cut-side down, in an even layer around the chicken thighs.
- Place the tray into the oven and allow the chicken and potatoes to bake for approximately 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F.
- Once the chicken is done, remove it from the oven.
- Use a spoon to scoop the juices from the tray on top of the chicken and potatoes.
- Finally, serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
My family loved this recipe! Personally, I eat vegetarian so when I have to cook something with meat, I want it to be super easy and this was definitely easy! My family said it was very flavorful and they would want to eat this again. So that’s a win!!!
This is on my list to try this week! It sounds amazing. Thank you for sharing
So easy and so yummy! I legit NEVER cook with chicken thighs let alone bone in and with skin but wow I am obsessed!Will be trying out more recipes like this! I only had russet potatoes on hand but it worked great. I also subbed for sweet paprika instead of smoked and loved it! Definitely will make this again with the mini golden potatoes too. Such an easy week night staple hitting the rotation for my family dinners! Thank you for sharing this recipe!
My family loved this!
Love to hear this Camie! Thank you for the review 🙂